Watermelon, Strawberry & Rose Jam
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 10 minutes plus steeping overnight
Cooking time: 1 hour 20 minutes
- 600g/21.2ozs. watermelon, chopped into cubes
- 400g/14.13ozs. strawberries, calyx removed and sliced in half
- 750g/26.5ozs. white sugar
- Juice, seeds and zest of 2 lemons*
- Rosewater to taste
*Try and find home grown lemons if you can (I don't mean trespass in strangers' gardens, more ask friends). I find a lot of commercial lemons now don't have many seeds and the seeds (and zest) they provide a lot of natural pectin. My mother's friends give her lemons which she passes onto me and there are at least a dozen seeds in each lemon which makes for a great source of pectin. I even threw in a quince core from a quince I was using in another recipe. Otherwise you can use pectin powder to set the jam.
Step 1 - Place the watermelon and strawberries in a large glass bowl and toss in the sugar. Cover with cling film and refrigerate overnight.
Step 2 - The next day place the fruit and sugar in a heavy bottomed large saucepan and bring to a boil along with the lemon juice. Place the lemon zest strips and the seeds in a muslin square and tie up with kitchen string and place the pouch in the saucepan. Simmer away for 45 minutes with the lid on slightly ajar and then after that remove the lid and simmer for another 35-45 minutes or so. It's not an exact time as the fruit and pectin will tell you when it is ready.
Step 3 - Meanwhile place a ceramic plate in the freezer and sterilise the jars (bake the jars and lids in a 180C/350F oven for 10 minutes making sure that there is no rubber seal on the lids). I like to gently push down and around the muslin bag in the jam to make sure that the pectin is extracted from the little pouch. Add the rosewater to taste towards the end.
Step 4 - The jam is ready when you put a small teaspoon of the liquid on the chilled plate and then draw a line through it. If the part line holds steady then it is ready. While the jam and the jars are hot, remove the pouch and ladle the jam into the jars carefully (I might sound like your mum but both are hot and I don't want you to burn yourself). Then screw the jars tight while wearing gloves (I use washing up gloves to give me a bit more dexterity) and place upside down on a tray for 10 minutes. Turn upright and you should have a seal. Allow to cool completely. Serve this anywhere and everywhere!